Hector finds himself unexpectedly in Caithness this weekend, Marg is a regular visitor but has never had Curry, that oversight would be sorted today. With five sources of Curry in Wick, research suggested that Alisha’s Diner (15 Bridge St., Wick, Caithness KW1 4AJ) was a cut above the rest. The willingness to – tweak – the Menu to suit individual tastes was reported, this would suit The Hector.
We had spent the day touring the northern coastline of the land of my birth, the first, and more than likely the last time Hector has been this far north on the Scottish Mainland. Curry from a few kilometres north of here in Orkney has previously been reported. In Thurso, I found what must be the most Northerly Curry House in Mainland Britain, – Spice Tandoori. Spice Tandoori is a common name in these parts, presumably a Chain, with branches in Wick, Thurso, Ft. William and Elgin.
Before entering Alisha’s Diner, I went to check out the other Curry outlets. Bombay Spice is a few metres along the street from Alisha’s Diner, a Takeaway only. Bombay Express, another Takeaway is located minutes to the east with Caithness Balti House (a Bangladeshi Restaurant) and the ubiquitous Spice Tandoori metres from this. This was an amusing – Mini-Curry-Cluster.
Google Maps still shows a photo of Alisha’s Diner in its previous incarnation – Red Rose, now re-branded as a British and Indian Restaurant. Yes, Burgers and Pizza are available.
Marg and Hector entered Alisha’s Diner just after 17.30, The reception area was unmanned and Spartan, settees were laid out to accommodate Takeaway customers. From here one could still not see inside this Restaurant selling – British & Indian – Fayre. Opening the interior door revealed a simply laid out room reminiscent of a Garden Centre Cafe. Eh? Well, that’s what came to mind. I walked through the main room to a dimmer room at the rear where a young girl was sat at the table beside the kitchen door, she smiled. I would establish later that this was – Alisha.
I called out and was acknowledged by a Lady who emerged from the kitchen.
I hear you serve Good Curry here? I was basically establishing that I was not here for Burgers or Pizza. We chose our table in the main room and were provided with Menus, open at the Curry section.
Marg announced quickly that she fancied the Shahi Rogan (£8.90) – medium hot dish cooked with tomato and coriander – from the – House Specialities. When I pointed out that this would have Lamb Tikka, she became uncertain. We can ask for – Tender Lamb.
The Karahi – fairly hot dish cooked with onion pepper and tomato – tempted, despite the description.
With Lamb Tikka, Onions and Capsicum, this could well have turned out to be a Stir Fry as many venues resort to. I would take advice. My fallback would be either – rogan – or – bhuna – from the Classic Curries section, all Lamb Dishes are £7.50.
The pad was fetched, the Order was discussed. Tender Lamb in the House Specialities was not a problem, withholding Capsicum was also acceptable. The Lady pointed out that the Dishes would be cooked to order, they could therefore be flexible. How different was this from being served by – useless kids – who do not know the Menu, the Ingredients, and what is possible? I forgot to enquire about – Methi. Marg desired a Chapatti (£2.00), I was not paying this for a Chapatti. I didn’t fancy Rice this evening, and after the Garlic Naan served at Ambala (Glasgow) earlier this week, I knew nothing would compete. Bombay Potato (£3.50) spoke to me in the – Side Dishes – section of the Menu. A 1.5l of Sparkling Water completed the Order. No Poppadoms (50p), no Dips (50p).
During our wait, the next Diners entered. They ordered Butter Chicken and Chicken Korma, each to their own, and better than Burgers and/or Pizza. I was interested to establish to what extent Alisha’s Diner is a Curry House.
Lamb Karahi
Usually it is Marg who ends up with swathes of Onion in her Curry, tonight it was my turn. I had hoped that Chef would not compensate for being restricted re the – Capsicum Ballast – by overdosing on the Onion, to some extent he had. Still, I like Onions. As well as the Fresh Coriander Topping, I could see Herb cooked into the Masala Mash. There was no point decanting, I sampled the Karahi, I was impressed. A tad Under-seasoned, the Flavour still came through immediately. The Spice Level had never been discussed, this was pitched well.
I’m going to enjoy this – I remarked to Marg. A quick count revealed Tender Lamb in Double Figures. Green Cardamom was encountered, more than once. I would end up with small pile. Some Oil collected on the sides of the plates as is inevitable when a Masala is prepared this Thick. Far from Soup, and most certainly not a Stir Fry, this was a Worthy Karahi.
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Bombay Potato
Topped with Coriander Leaves and Stems, the Potato was accompanied by some pieces of cooked Tomato. Shrouded in a Thick Masala Mash, this was a contender to be classified as a – Vegetable Curry. I would eat this, alternating with the Lamb Karahi. Splitting a Potato, I had enough to fill my spoon – Gosh! Wow! This was Magnificent. The Flavour from the Masala was – full on. I gave some to Marg: You must experience this... Why this hit the spot and would be the focus of all references to Alisha’s Diner later when reunited with the rest of The Company, was simple. The Seasoning. The Potatoes were well Seasoned, the Masala too. My initial eating tactic was adapted, the Bombay Potato was decanted to the plate containing the Lamb Karahi as I made progress. Good as the Lamb Karahi was on its own, this was a new dimension. Now I had the Perfect Combination, a – Most Interesting – Vegetable Side Dish made the meal. Had I ordered Rice or Bread, I would have missed this.
Shahi Rogan
Again the Lamb was served in a Thick Masala Mash. I was interested to establish of this was basically the same as I had with more Tomato and less Onion. I helped myself to a Soupçon, it was less intense than the Lamb Karahi / Bombay Potato mix.
Marg encountered her first Cardamom, she would only find a couple more.
About eight meat, which I could halve – she told me soon after starting. Has Marg been reading Curry-Heute?
Very tender Lamb, a good Tomato taste … with (the) other Vegetables, Onion and Coriander, to give it more taste.
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The Chapatti appeared to turn Crispy, not the way we like them.
I had to ask. The Lady is Jenna, mother of Alisha. Chef, and Owner, Abdur never emerged from the kitchen during our visit. Open daily from 16.00, the business has been in operation for some eighteen months, and has already been nominated for Awards. Who wins awards? On giving the Calling Card, I admitted to be being shortlisted for – Curry Lover of The Year – on three occasions, Hector, never a Winner. I tried to show the Curry-Heute Website on my LG, but there was no EE signal inside. We had to let Jenna go, she had a busy restaurant to deal with by this time.
The main room was filling up. I saw the Chicken Korma and Butter Chicken being wheeled past. Oh dear. Classic Soupy Curry, Marg would have enjoyed these Dishes, not The Hector. A Bottle of Wine was being poured at another table by a new Diner. I did not establish if this venue operates a BYOB policy, but having seen no alcohol at any other table, this was my conclusion. A Tandoori Chef will be employed at Alisha’s Diner as of next week, I overheard.
The last table in the main room was occupied just as we were finishing. I heard one Chap mention – Bombay Potato – to his fellow diners, Also…
The Bill
£23.80. Not itemised, and so the price of the Sparkling Water remains unknown, as does the price of House Specialities with – Tender Lamb. Whatever, still good value this evening.
The Aftermath
Before departure, I went outside to get a signal. Jenna was seeing to a Takeaway at Reception. I went through the Curry-Heute Website. Fish Curry was mentioned, whilst not on their Menu, it can be prepared if ordered in advance. I mentioned Inverness and Orkney as being the closest I have ever been to Wick for Curry. Jenna knows the Orkney Chefs, including the one who served Hector the worst Curry enountered to date.
Five Sources of Curry in Wick, I doubt if the others would serve Curry of the Quality seen this evening. This is where The Locals sent me, thank you.
